This is the ultimate vegan chilli. A super-easy family friendly meal that everyone will love. Bursting with flavour and nutrition it’s also low in carbs and low in sugar. Enjoy!
Slow Cooker Vegan Bean & Vegetable Chilli
1 large Brown Onion
1 Red Onion
2 sticks Celery
3 cloves Garlic
1 Red Long Pepper
1 Red Chilli, approx. 20g
1 heaped tsp Ground Cumin
2 tsp Paprika
2 tsp Soy Sauce
1 tsp Dried Mixed Herbs
50ml Olive Oil
2 x 400g tins Chopped Tomatoes
1 x 400g tin Red Kidney Beans
1 x 400g Cannelloni Beans
1 x 400g Chickpeas
Sea Salt and Black Pepper
Peel, halve and chop the onions.
Chop the aubergine into medium-sized chunks.
Cut the pepper in half lengthways, remove the seeds and slice thinly.
Wipe the celery and chop into slices.
Peel the carrots and chop into small chunks.
Peel and mince the garlic.
Finely chop the chilli along with the seeds.
In a large frying pan, sauté the onions, aubergine, celery and peppers in the oil for 5 mins.
Add the chopped chilli and garlic, dried herbs, paprika, cumin and 250ml water, bring to the boil and transfer to a slow cooker.
Add the 2 tins chopped tomatoes, chopped carrots and the soy sauce, season with some salt and black pepper, then stir well and cook on low for 4 hours.
Drain the beans and add to the chilli, mix well and cook for another 60 minutes.
To cook without a slow cooker –
Once you have sautéed the vegetables in the frying pan and added the chilli and water, transfer to a large saucepan then add the tinned tomato, carrots and soy sauce, season with salt and pepper.
Cover and cook for 35 minutes.
Then drain the beans, add to the chilli and cook for another 20 minutes.
Prep time – 15 mins
Cook time - 60 mins